FOODCHANNEL EDITOR
For this delightful seasonal salad, walnuts and walnut oil can be substituted for the hazelnuts and hazelnut oil. Recipe courtesy of Williams-Sonoma
Provided by By FoodChannel Editor | January 16, 2011 10:02 am
Yield 6
Number Of Ingredients 7
Steps:
- 1 Preheat an oven to 350°F. 2 To remove the strings from the celery, hold each stalk, large end up, and pull the strings downward by trapping them between your fingers and the blade of a paring knife. Using a chef's knife or a mandoline, cut the celery into slices 1/8 inch thick. Cut the tops into small pieces. Put all the celery in a bowl of ice water and set aside. (The celery can be prepared up to 1 day in advance and refrigerated.) 3 Spread the hazelnuts in a single layer on a baking sheet. Place in the oven and toast, stirring once or twice, until the skins start to darken and wrinkle, 12 to 15 minutes. Remove from the oven. When the nuts are cool enough to handle, wrap them in a kitchen towel and rub vigorously to remove the skins. Some specks of skin will remain. Coarsely chop the nuts and set aside. 4 In a large bowl, combine the hazelnut oil, vinegar, salt and pepper and mix well with a fork. Drain the celery and pat dry with paper towels. Add to the bowl and stir to coat with the vinaigrette. 5 Cut each pear in half lengthwise. Using a spoon, scoop out the seeds and the fibers surrounding them, as well as the fibers that run down the center from the stem. Cut lengthwise into slices 1/2 inch thick. Set aside. 6 Using a slotted spoon, remove the celery from the vinaigrette and divide among chilled salad plates. Arrange the pear slices on top and drizzle with the vinaigrette. Sprinkle with the chopped hazelnuts and serve immediately.
PEAR, GORGONZOLA & WALNUT SALAD
The light and refreshing vinaigrette in this side salad offsets the tangy funk of Gorgonzola and sweetness from the raisins and pears. Even better, this salad celebrates fall and has beautiful colors. Feel free to get creative with this salad: Add chicken to make it meal-worthy, choose a different nut or swap Bosc pears for your favorite variety. Be sure to wait to dress this salad until ready to serve or the greens will wilt.
Provided by Sarah Epperson Loveless
Categories Healthy Lettuce Recipes
Time 10m
Number Of Ingredients 12
Steps:
- Whisk together oil, lemon juice, honey, thyme, mustard, pepper and salt in a large bowl. Add lettuce and gently toss to combine. Top with sliced pear, Gorgonzola, walnuts and raisins. Serve immediately.
Nutrition Facts : Calories 207 calories, Carbohydrate 21 g, Fat 14 g, Fiber 4 g, Protein 4 g, SaturatedFat 3 g, Sodium 282 mg, Sugar 13 g
CELERY AND PARMESAN SALAD
Provided by Ina Garten
Categories side-dish
Time 2h15m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- At least 1 hour before you plan to serve the salad, whisk together the olive oil, lemon zest, 1/4 cup of lemon juice, the shallots, celery seed, celery salt, anchovy paste, 2 teaspoons salt, and 1 teaspoon pepper. Place the celery in a mixing bowl and toss it with the remaining 1 tablespoon of lemon juice and 1/2 teaspoon of salt. (Even though these ingredients are in the dressing, believe me-this step makes a difference.) Add enough dressing to moisten well. Cover and refrigerate for at least an hour to allow the celery to crisp and the flavors to develop.
- When ready to serve, arrange the celery on a platter, shave the Parmesan onto the celery with a vegetable peeler, then sprinkle with walnuts, parsley leaves, salt, and pepper and serve immediately.
CRUNCHY PEAR AND CELERY SALAD
From Eating Well magazine, one of my favorite salads. The flavors blend so well and compliment and the textures are marvelous. If you have the white cheddar with a red pear, the colors are nice. When I get a green pear I just use yellow cheddar.
Provided by MathMom.calif
Categories Cheese
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Soak celery in a bowl of ice water for 15 minutes. Drain and pat dry. Cut into 1/2-inch pieces.
- Whisk together in a large bowl the vinegar, maple syrup and salt. Add pears and stir gently to coat. Add celery, cheese and pecans, stirring to combine. Season with pepper.
- Place the 6 lettuce leaves on plates and divide the salad, placing a portion on top of the lettuce on each plate.
- Serve either chilled or at room temperature.
- NOTE: To toast the nuts, cook in a small dry skillet over medium-low heat, stirring constantly until fragrant and slightly browned (about 2 to 4 minutes).
- VARIATION: Instead of cheddar and pecans, try a good Parmesan and toasted walnuts.
Nutrition Facts : Calories 220.5, Fat 14, SaturatedFat 5.2, Cholesterol 23.1, Sodium 257.4, Carbohydrate 19, Fiber 3.8, Sugar 12.7, Protein 7
CRUNCHY PEAR AND CELERY SALAD
This was the recipe of the day on the RealAge website. Great salads don't have to be just a summer thing and this one seems perfect for fall and winter. The cheddar cheese and pecan pieces, along with giving you some calcium and protein, complement the pear and celery flavors nicely. (Or you can try parmesan cheese and toasted walnuts for an Italian twist.)
Provided by Vols Fan
Categories Pears
Time 15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Soak celery in a bowl of ice water for 15 minutes. Drain and pat dry. Cut into 1/2-inch pieces.
- Whisk vinegar, honey, and salt in a large bowl until blended.
- Add pears; gently stir to coat.
- Add the celery, cheese, and pecans; stir to combine. Season with pepper.
- Divide the lettuce leaves among six plates and top with a portion of salad. Serve at room temperature or chilled.
Nutrition Facts : Calories 226.1, Fat 14, SaturatedFat 5.2, Cholesterol 23.1, Sodium 262.9, Carbohydrate 20.7, Fiber 4, Sugar 14.4, Protein 7.1
HAZELNUT AND PEAR SALAD
My husband, daughter and I raise hazelnuts in the Willamette Valley-so this salad is a family favorite. Since our home state of Oregon grows pears and cherries, too, I included them in the recipe I dreamed up. -Karen Kirsch, Saint Paul, Oregon
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- For dressing, place 1/3 cup hazelnuts, 2 tablespoons onion, water, vinegar, sugar, salt, garlic and paprika in a food processor; cover and process until blended. While processing, gradually add oil in a steady stream. , In a large bowl, combine salad greens and remaining onion; add 1/2 cup dressing and toss to coat. Divide among six salad plates., Top each salad with pear, cheese, cherries and remaining hazelnuts; drizzle with the remaining dressing.
Nutrition Facts : Calories 272 calories, Fat 22g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 332mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 4g fiber), Protein 5g protein.
PEAR SALAD WITH CELERY, BLUE CHEESE AND WALNUTS RECIPE
Pear salad with celery, blue cheese and walnuts is so simple to make and healthy too! The sweet pear and earthy walnuts work well together
Provided by Nichola Palmer
Categories Dinner, Lunch
Time 30m
Yield Serves: 4
Number Of Ingredients 8
Steps:
- Sprinkle the pear slices with the lemon juice and toss in a large salad bowl with the cabbage, celery, celery leaves, parsley and salad leaves. Scatter over the walnuts and crumble over the blue cheese.
- To make the dressing place the crème fraiche, oil and lemon juice in a bowl and whisk together thoroughly until combined. Season to taste with salt and freshly ground black pepper. Pour over the salad and serve immediately.
Nutrition Facts : @context https
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